Fillet Racker 9am - 5:30pm

Description

Overview:

Place incoming fillets from fillet wash conveyor (through wall into Medium Care from Low Care department) onto a clean washed tray, place loaded tray onto clean rack. Continue until rack is full of racked fish and ready to be weighed for salting. Follow all company policies and procedures as required by The Food Safety and Quality Management System and other company systems as applicable.

 Essential Duties and Responsibilities

· Ensure there is an empty, cleaned and sanitized, and tared (pre-weighed) rack by the fillet wash machine.

· Place an empty tray on the fillet wash machine from the clean empty rack. 

· As the fillets come out of the fillet wash tunnel, carefully guide them on to the tray.

· Place the tray on to the rack. Repeat until the rack is full.

· Move the rack in to position for the salters and get another empty rack ready for the fillet wash.’

· Follow all company safety procedures and requirements. 

· Keep up with the flow of the fillet wash conveyor, ensuring fillet wash conveyor is not stopped, as the ozone may bleach the fish if loading speed is not maintained. 

· Maintain tidy work environment. 

· Comply with all facility GMP rules and policies and all processes and requirements of the Food Safety and Quality Management System as applicable. 

· Complete other tasks at request of Medium Care Supervisor.

Requirements

Preferred Qualifications

• Previous experience in food manufacturing or food production.
• Knowledge of Good Manufacturing Practices (GMP), HACCP, and food safety practices.
• Previous experience working with seafood, salmon, or other food products.
• Previous experience in food packaging or on production lines.
• Ability to work effectively in a fast-paced production environment.
• Strong attention to detail when inspecting and handling products.
• Ability to follow written and verbal instructions.
• Ability to work independently while communicating effectively with other employees and departments.
• Regular attendance and punctuality are essential.

Physical Requirements

• Regularly stand and walk for extended periods throughout the workday.
• Ability to regularly bend, reach, push, pull, twist, and perform repetitive motions throughout the workday.
• Ability to lift and move products, packaging materials, and supplies as needed.
• Ability to repeatedly handle and package salmon products throughout the shift.
• Ability to work in hot and humid production areas as required.
• Ability to safely maneuver around production equipment, workstations, and other employees.
• Ability to lift up to 25 pounds, as required by the position.